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Buttermilk Biscuits


  • 3 cups (361 g) All-Purpose flour

  • 1 tsp (5 g) salt

  • 1 tbsp (14 g) baking powder

  • 1 tbsp (12 g) sugar

  • 8 tbsp (85 g) cold butter, cut into small chunks

  • 1 to 1 1/4 cups (227g to 283g) whole milk or buttermilk

(yields 8)


  1. Preheat oven to 425 F with rack in middle of oven. Using parchment paper, line whatever vessel you have (square or round) that will fit the 8 biscuits with about 1/4" of space between them.

  2. In medium mixing bowl mix together flour, salt, baking powder and sugar. Add chunks of cold butter and using fingers, a fork or pastry blender work butter into flour mixture until you reach a crumbly mixture.

  3. Drizzle milk evenly over flour mixture and mix gently until you have a cohesive dough. You should only have to mix for about 20 second. If the mixture seems too dry and won't come together, add a little more milk.

  4. Place dough on lightly floured work surface and pat into a rectangle about 3/4" thick. Fold dough into thirds, like folding a letter, press again again into a rectangle with palms of hands. Repeat two more times.

  5. Find a drinking glass about 2 inches in diameter, dip top into flour then use to cut out biscuits. Fold scraps back into a rectangle and keep going until all the dough is used.

  6. Place biscuits on prepared baking dish and bake for 15 to 20 minutes until they are lightly browned and centers don't look doughy. Remove from oven and enjoy! You can brush the top with with melted butter if you like.


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